Rhubarb and Pistachios over Thick Yogurt

READY IN: 15mins
Recipe by Charlotte J

I have not made this yet. My sister sent this to me. She said they only used 1/4 t cardamon because they did not went it to be the dominant flavor.

Top Review by Dienia B.

wow you should smell this cooking watch when water gets low goes very fast great breakfast zwt 9

Ingredients Nutrition


  1. Cut the rhubarb into one-inch pieces and put into a small saucepan with 1/4 cup water.
  2. Cover and bring to a boil, then decrease the heat and simmer, stirring occasionally.
  3. When the rhubarb starts to soften, after about 5 minutes, stir in the cardamon, nutmeg, and salt.
  4. Break up any large pieces of rhubarb.
  5. Continue to simmer, covered, until the rhubarb is completely softened, about 4 minutes more.
  6. Remove from the heat and stir in the honey and vanilla extract.
  7. Let cool.
  8. Add the rose water.
  9. To serve:.
  10. Put 1/2 cup of Greek-style yogurt in each bowl and top with a few tablespoons of the rhubarb.
  11. Scatter a few tablespoons of pistachios over the top.

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